回鍋肉 (Huí Guō Ròu), often translated as Twice-Cooked Pork, is a signature dish from Sichuan (四川) cuisine, one of China’s most famous and flavour-forward regional styles. The name literally means “returned-to-the-wok meat”, referencing its unique two-step cooking process: the pork is first boiled, then sliced and stir-fried with aromatics and spicy seasonings.
Historically, the dish was based on the practice of reusing leftover pork, reheating it in the wok with fermented ingredients like 豆瓣醬 (doubanjiang) and 豆豉 (douchi). Over time, it evolved into a staple of Sichuan cooking, loved for its bold flavours, fragrant red oil, and chewy slices of pork belly.
Today, 回鍋肉 is not only a comfort food across Sichuan households, but also a gateway dish that introduces many people to the depth and heat of Sichuan cuisine. Its rich aroma, umami depth, and balance of spice and fat make it both deeply satisfying and surprisingly simple to prepare at home.
Ingredients:
Pork Prep:
- Pork belly is the star of the dish. Pork belly is loved for its balance of fat and lean meat, which turns tender and flavourful after the boil and stir fry process. Skin-on is preferred. It adds chewiness and richness to the dish.
- Ginger is used during the boiling stage to neutralise the porky smell and lightly infuse the meat with aroma.
- Scallion is also added to the boiling water for subtle flavour and to reduce meat odours and are usually discarded after boiling.
- Cooking wine adds depth and aroma during the initial boiling. It helps tenderise the pork and reduce gaminess.
Stir-Fry:
- Vegetable oil is used as the base fat for frying. Pork belly will release more fat as it fries and the mix with pork oil helps enhance the aromatics and doubanjiang properly.
- Use a neutral oil so it doesn’t overtake the flavour of the dish.
- Doubanjiang (豆瓣酱) is the soul of the dish. It is a fermented broad bean and chili paste from Sichuan. It adds deep umami, spice, and saltiness.
- Frying it in oil releases its full flavour and red oil colour.
- Douchi (豆豉) is fermented black soybean that adds a punch of aged umami and funk. It’s used in more traditional or intense versions.
- Garlic adds a familiar, mellow aroma once fried. It’s not always in traditional versions, but very common in home-style adaptations.
- Garlic shoots (蒜苗) is the traditional pairing for twice-cooked pork. Garlic shoots are milder than raw garlic, slightly sweet, and retain a juicy, crisp texture after stir-frying.
- They balance the richness of the pork and absorb the spicy sauce beautifully.
- Onion is not traditional, but a common addition in home cooking.
- Adds sweetness, texture, and makes the dish more filling.
- Sugar helps round out the saltiness and spice, especially if using salty doubanjiang and douchi.
Optional Seasoning:
- Soy sauce can be added based on personal preference after taste test. I personally didn’t need it as doubanjiang is already salty.
Instructions
Boil the Pork Belly (First Cook)
- Boil pork belly with aromatics to prep for stir-frying
- Place the pork belly (skin-on preferred) in a small pot and cover with cold water.
- Add ginger, scallion stalk, and Shaoxing wine. Bring the water to a boil, then reduce to a gentle simmer.
- This “clean boil” step helps remove impurities and any strong pork aroma. The aromatics (ginger, scallion, wine) subtly infuse the pork and give it a cleaner, more delicate base flavour.
- Simmer for 20–25 minutes, or until the pork is fully cooked but still firm.
- You’re not trying to make the pork soft or falling apart. Just cooked enough to slice without being raw inside.
- Cool the pork before slicing
- Remove the pork and transfer it to a bowl of room-temperature water to cool for 10–15 minutes.
- Room-temp water gradually lowers the pork temperature, avoiding sudden tightening of the meat fibres that can sometimes happen in an ice bath.
- Optionally, place in the fridge for another 20–30 minutes to firm up for easier slicing.
- Slice the pork across the grain into thin slices, about 2mm thick.
- Semi-chilling the pork helps you get clean, even slices that hold up better in the stir-fry.
Stir-Fry (second cook)
- Render pork belly and lightly brown the edges
- Heat a wok over medium heat and add 2 tbsp of oil.
- Add the sliced pork belly and let it cook for 3-5 minutes or until the pork has lightly browned edges and some fat has released out.
- If there’s too much oil in the pan, spoon out the excess and leave just enough to fry the aromatics.
- Fry the doubanjiang and douchi to release flavour
- Push the pork to the side of the wok and add doubanjiang and douchi into the oil.
- Stir-fry the paste for 30 seconds to 1 minute, until it releases a deep red oil and fragrant aroma.
- Frying these fermented ingredients wakes them up. This is how you get that iconic red oil, deep umami, and Sichuan aroma. It’s a crucial flavour-building step.
- Stir everything together and allow the paste to coat the pork slices evenly.
- Add aromatics and vegetables
- Add sliced garlic, garlic shoots and onion slices and stir briefly to combine.
- Stir-fry just until the vegetables are tender-crisp but still vibrant.
- Taste and finish
- Taste the dish. If needed, add 1 tsp soy saue for extra salt or 1/2 tsp sugar to mellow out the spice.
- Stir briefly to combine and remove from heat.
- Plate the pork and vegetables while hot and serve with steamed white rice.
- Enjoy the rich, savoury, and slightly spicy flavours. it’s meant to be bold and satisfying.
Twice-cooked Pork
Ingredients
Pork Prep
- 300 g pork belly skin-on prefered
- 2 slices ginger
- 1 stalk scallion
- 1 tbsp Shaoxing wine
Stir-Fry
- 2 tbsp vegetable oil
- 1 tbsp doubanjiang fermented broad bean & chili paste
- 1 tsp douchi fermented black beans
- 2 cloves garlic sliced
- 2 garlic shoots cut into 4cm pieces
- 1/4 onion sliced
- 1/2 tsp sugar
Optional Seasoning
- 1 tsp soy sauce if more salt is needed
Instructions
- Place pork belly in a pot with cold water, ginger, scallion, and Shaoxing wine.2 slices ginger, 1 stalk scallion, 1 tbsp Shaoxing wine, 300 g pork belly
- Bring to a boil, then lower to a simmer and cook for 20–25 minutes, until just cooked through.
- Let cool in room-temp water (ideally leave in fridge for 30 mins but optional), then slice into thin pieces (~2mm thick).
- Heat a wok on medium. Add 2 tbsp oil and stir-fry sliced pork belly until lightly browned and fat is released (about 3–5 minutes). Pour out excess oil if needed.2 tbsp vegetable oil
- Push pork to the side. Add doubanjiang and douchi and fry in the oil to release colour and aroma (about 30 seconds to 1 minute). Mix thoroughly with pork.1 tbsp doubanjiang, 1 tsp douchi
- Add sliced garlic and aromatics like garlic shoot and onion. Stir-fry briefly until just cooked but still crisp.2 cloves garlic, 2 garlic shoots, 1/4 onion
- Taste and adjust with a splash of soy sauce or pinch of sugar if needed.1/2 tsp sugar, 1 tsp soy sauce
- Serve immediately with hot rice.
